Preheat oven to 350 F.
Place one oven rack in the middle of the oven and another one right below it.
Place a 10 inch spring form bottom onto parchment paper and trace a circle with a pencil. Cut 2 inches away from the traced circle, repeat to make a total of 3 paper molds. Set aside.
Separate egg yolks from egg whites and place the egg whites in the bowl of an electric mixer. It is very important that you use room temperature eggs. Add sugar and beat for about 20-25 minutes until the meringue is very thick and heavy with no sugar pieces in there.
Divide the meringue equally into 3 bowls, add gel food coloring until the desired color is achieved, and gently fold the color using a spatula until the color is well combined.
Fit a piping bag with a large star tip and fill it with meringue 3/4 full. Flip the parchment paper upside down so the pencil trace is on the other side and pipe the meringue in circular shapes along the traced circle. Then fill in the inside and straighten it, while leaving the edges nicely piped. Repeat the same steps with the remaining 2 bowls of colored meringue and the remaining 2 traced parchment paper molds.
Slice one meringue circle onto a cookie sheet and carefully transfer into the oven, sliding the meringue circle from the cookie sheet onto the oven rack. Repeat with the remaining meringue circles. Place two of the meringue circles onto the rack placed in the middle of the oven and one onto the rack below it.
Once all three meringue circles have been transferred into the oven, close the door and reduce oven temperature to 270F and bake for 7 minutes. Reduce oven temperature further down to 220 F, without opening the door and let the meringue dry in the oven for 6 hours.
After 6 hours, turn off the oven and let the meringue cool in the oven overnight or for at least 12 hours.
Remove meringue from oven and start assembling the cake.